兔肉品质配合力与杂种优势的研究  

Studies of the Combining Ability and the Heterosis on Rabbit Meat Quality

作　　者：李华[1] 蒋必光[2] 郑维明[2] 于辉[1] 

机构地区：[1]佛山科技学院动物科学系,广东南海528231 [2]四川农业大学动物科技学院,四川雅安625014

出　　处：《中国养兔》2001年第2期22-26,共5页Chinese Journal of Rabbit Farming

摘　　要：采用完全双列杂交对５个品种肉兔：加利福尼亚兔（Ｃ）、新西兰白兔（Ｎ）、丹麦白兔（Ｄ）、花巨兔（Ｇ）、比利时兔（Ｂ）进行一般配合力（ＧＣＡ）和特殊配合力（ＳＣＡ）分析，估计杂交组合的杂种优势率（ＲＨ），提出兔肉品质的测定部位、方法和评定的建议性标准。结果表明：加利福尼亚公兔的肉质最好，比利时公兔的肉质最差；加利福尼亚母兔与新西兰母兔的肉质较好，比利时母兔的肉质最差；ｐＨ１Ｓ父母本间分别有显著差异（Ｐ＜０．０５），贮存损失（ＤＬ）父母本间分别有不同水平的显著差异（Ｐ＜０．０１和Ｐ＜０．０５），ｐＨ１Ｌ、ｐＨ２Ｓ、ｐＨ２Ｌ、失水率及熟肉率遗传差异不显著；ｐＨ１Ｌ、熟肉率和贮存损失的非加性效应达极显著水平（Ｐ＜０．０１）；仅ｐＨ１Ｌ及贮存损失两指标在个别组合有一定的杂种优势（Ｐ＜０．０５、Ｐ＜０．０１），对大多数肉质指标和组合而言无显著的杂种优势；较好的肉质组合为ＧＢ、ＧＤ、ＢＮ、ＤＮ、ＣＧ、ＮＣ。就肉品质而言，兔肉比猪肉要好，其中ｐＨ１Ｌ为６．５７（６．３１－６．８０）、ｐＨ１Ｓ为６．５３（６．３７－６．７８）、ｐＨ２Ｌ为５．７５（５．６３－５．８６）、ｐＨ２Ｓ为５．８７（５．７３－５．９６）、失水率为１５．９１?The carcass merits of five meat rabbit breeds, i. e, German Giant (G), Belgian (B), New Zealand White (N), California (C) and Danish White(D) were studied by a complete diallel cross experiment. Their general combining ability (GCA) and special combining ability (SCA) were comparatively analysized by model I (Harvey, 1980). The heterosis rate was also studied. Further more, the sampling sites, measuring methods of several meat qualitative chareteristics and their properly evaluated criteria were suggested. The results were shown as follows, the best sire and dam were C and C(or N) respectively, the Belgian was the worst among the five meat rabbits. There were significant differences (P<0. 05) between the sire and dam on pH1S respectively. There were significant differences(P<0. 05 ) of drip loss between the sire and dam respectively(P<0.01 and P<0. 05). The differenceses of non - additive effects on PH1L, cooking holding percentage and drip loss reached extremely significant level(P<0. 01 ). The values of pH1L and drip loss in some hybrid groups were inferior to their parents, while considering most meat quality indexes, there were not significant hybrid vigor(P<0. 05). The best crossing combination group was GB, GD, BN, DN, CG and NC. The meat characteristics of rabbits were better than those of pork. pH1L, pH1S, PH2L and PH2S were 6. 57(6. 31 ~ 6. 80), 6. 53(6. 37 ~ 6. 78), 5. 75(5. 63 ~ 5. 86) and 5. 87(5. 73 5. 96) respectively. The Percentage of water loss, cooking holding percentage and drip loss were 15. 91% (13. 28% ~ 19. 89% ), 63. 67% (59. 74% ~ 68. 87% ) and 1. 22% (0. 65% ~ 2. 42% ) respectively.

关 键 词：兔 肉质特性 配合力 评定 杂种优势 系水力 PH值 

分 类 号：S829.1[农业科学—畜牧学]